Sensory proprieties of Sahraoui dromedary meat and relationship with quality traits, myofibrillar and sarcoplasmic proteins
Hanane Smili, Samira Becila, Radjeb Ayad, Antonella della Malva, Marzia Albenzio, Agostino Sevi, Abdelkader Adamou, Abdelghani Boudjellal, Rosaria Marino